Modern cookery for private families

small fire, the heat being strongly reflected from the screen upon the meat: in consequence of this, it should never be placed very close to the grate, as the surface of the joint would then become dry and hard. [Illustration: Improved Spring Jack. ] A more convenient form of roaster, with a spit placed horizontally, and turned by means of a wheel and chain, of which the movement is regulated by a spring contained in a box at the top, is of the same economical order as the one above; but eaters of very delicate taste urge, as an objection to this apparatus, as well as to that shown above, that the meat cooked in either, derives from the tin by which it is closely surrounded, the flavour of _baked_ meat. The bottle-jack, with a common roasting-screen containing shelves for warming plates and dishes, and other purposes, is not liable to the same objection. To roast well with it (or with a smoke-jack), make up a fire proportioned in width and height to the joint which is to be roasted, and which it should surpass in dimensions every way, by two or three inches. Place some moderate-sized lumps of coal on the top; let it be free from smoke and ashes in front; and so compactly arranged that it will neither require to be disturbed, nor supplied with fresh fuel, for some considerable time after the meat is laid down. Spit or suspend the joint, and place it very far from the fire at first; keep it constantly basted, and when it is two parts done, move it nearer to the fire that it may be properly browned; but guard carefully against its being burned. A few minutes before it is taken from the spit, sprinkle a little fine salt over it, baste it thoroughly with its own dripping, or with butter, and dredge it with flour: as soon as the froth is well risen, dish, and serve the meat. Or, to avoid the necessity of the frothing which is often greatly objected to on account of the raw taste